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Title details for American Regional Cuisine by The Art Institutes<sup><small>SM</small></sup> - Available

American Regional Cuisine

by The Art InstitutesSM
ebook
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"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!"

--From the Foreword by Chef Martin Yan, TV host of Yan Can Cook



This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.



American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. I...

Expand title description text
Publisher: Wiley Edition: 2

OverDrive Read

  • ISBN: 9780470072615
  • Release date: August 18, 2006

PDF ebook

  • ISBN: 9780470072615
  • File size: 11286 KB
  • Release date: August 18, 2006

Formats

OverDrive Read
PDF ebook

subjects

Cooking & Food Nonfiction

Languages

English

"What follows is insight into, and details of, what makes each American culinary region unique. Once you prepare these dishes and take a bite, the flavors and tastes will reinforce everything you read. It's a history, anthropology, and cooking class all in one!"

--From the Foreword by Chef Martin Yan, TV host of Yan Can Cook



This remarkable new edition of American Regional Cuisine celebrates the diversity, distinction, and delectable essences of American cooking--from New England Clam Chowder to Carolina Pulled Pork Barbecue, from Floribbean Grouper with Black Bean, Jicama, and Corn Salsa to San Francisco Cioppino. This Second Edition features a wealth of fascinating history about each region, and more than forty color photographs showing cooking techniques and finished dishes.



American Regional Cuisine, Second Edition is both a goldmine of attention-getting recipes and a guidebook to the finest regional American cooking. I...

Expand title description text
Cooking & Food Nonfiction
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